Thursday, May 11, 2017

Gringo Enchiladas

These are the enchiladas that mom always makes for us. Extra cheesy, creamy, and perfect with a side of beans and salsa!

I meant to get these posted last week before Cinco de Mayo, but you know how life gets. I managed to get the homemade refried beans posted though. I get points for that, right? If you haven't tried those yet, stop what you're doing and go get the recipe! SO GOOD.

Anyway. Today's enchiladas are not your typical run-of-the-mill enchiladas. In fact, truth be told, they're barely enchiladas at all. Really, in name only. But that doesn't mean that this still isn't my all time favorite "Mexican" meal!

Mom has always made enchiladas like this. In fact, I didn't even know enchiladas came any other way until I was an adult 😱. Crazy, I know.

And don't think that I don't love traditional enchiladas, because I do! But there's something about this cheesey, creamy, totally non-traditional version that holds a special place in my heart. I'm sure part of it is nostalgia, of course. This was a childhood favorite comfort food, after all.

But if this is one part nostalgia, than it's another part just PLAIN GOOD.

It's a simple recipe with simple flavors. But it comes together beautifully and it's picky kid approved!

We like to serve ours with refried beans and mango salsa for the ultimate gringo enchilada perfection experience. I hope you love this in your home as much as we have in ours.

Enjoy!

yield: 10 Enchiladasprint recipe

Mom's Gringo Enchiladas

These are the enchiladas that mom always makes for us. Extra cheesy, creamy, and perfect with a side of beans and salsa!

prep time:cook time:total time:

INGREDIENTS:

10 flour tortillas

2 1/2 cups shredded cheddar cheese

1 can cream of chicken soup

1/2 can (the cream of chicken can) of milk

1/2 cup sour cream

1 can chopped green chiles

INSTRUCTIONS:

Whisk together the soup, milk, sour cream, and chiles. Spread about 1/2 cup of the mixture on the bottom of a 9x13 baking dish.

Fill each tortilla with 1/4 cup of cheese and roll it up. Place each enchilada seam side down in the baking dish. Cover with the remaining soup mixture.